Ingredients: 1/2 pound unsalted butter, softened 1/2 cup sugar 2 cups sifted all-purpose flour 1-1/4 cups ground unblanched almonds 1 teaspoon vanilla extract 1/2 teaspoon salt Confectioners` sugar Directions:1. Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy. Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour. 2. Preheat the oven to 350 degree. Lightly butter two 12" by 15" baking sheets. Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick. This will make it about 2-1/2 inches long. Shape each piece into a crescent by pulling it into a semi-circle 3. Arranger the crescents at least 1/2 inch apart on the baking sheet. Bake in oven for 15 - 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack. Dust with confectioners` sugar. |